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A tray of crispy potato wedges
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Potato wedges

Oven-baked with their skins on

A tray of crispy potato wedges
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45 mins
Super easy

serves 4

About the recipe

These chunky, peppery golden potato wedges are always a winner at parties and barbecues.


nutrition per serving

1
5
7

Calories

5
.
3
g

Fat

0
.
7
g

Saturates

0
.
9
g

Sugars

0
.
6
g

Salt

3
.
2
g

Protein

2
5
.
8
g

Carbs

2
g

Fibre

of an adult’s reference intake


Ingredients

sea salt and freshly ground black pepper

600g baking potatoes

olive oil

Method

  1. Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.
  2. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
  3. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

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